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1
Pie Crust:.
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2
put the flour, salt, butter and water into a food processor and blend just until dough forms.
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3
alternatively, rub the butter onto the dry ingredients in a bowl until mixture resembles breadcrumbs and mix in just enough water to make a dough.
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4
knead lightly on a floured surface and roll out two thirds, reserving the remainder for the top.
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5
Use it to line a 20cm quiche dish.
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6
roll remainder to fit the top of the dish and set aside.
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7
Filling:.
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8
peel and chop the onion and fry in the butter in a large saucepan until golden.
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9
about 5 minutes.
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10
add the split peas and garlic and stir briefly before adding the stock.
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11
bring to boil and simmer for 20 mins until lentils are tender and pale golden.
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12
remove from heat and add the tomatoes, cheese, basil lemon juice and egg as well as salt and pepper to taste.
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13
mix and let cool.
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14
Assembly:.
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15
preheat oven to 200C or 400F.
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16
spread the lentil mixture into the pastry case and dampen the edges of the pie with a little water before placing the pastry top.
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17
press down lightly and brush the top with a little egg if desired.
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18
prick the top gently with a fork or cut slits in the top.
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19
bake pie in preheated oven for 40 mins until brown and crisp.
